Look at the whole menu
Review the current dessert offering in the context of your venue, guests and kitchen. Identify where a new dessert can add something useful.
FOR CAFÉS & RESTAURANTS
A dessert menu with a point of view.
A thoughtful dessert should belong to your venue—and make sense in your kitchen. Together, we turn an idea into a dish your team understands how to prepare and present.
2 visits / 2 daysRecipes + team trainingShanghai & across China
THE COLLABORATION
From your menu to your kitchen.
For cafés and restaurants introducing desserts, refreshing an existing menu or bringing more definition to their sweet offering. The scope and dessert direction are agreed before we begin.
Develop a new dessert
Create one or more new dessert items within the agreed scope, considering flavour, texture and the way each portion is presented.
Make the method clear
Recipe and preparation sheets give the kitchen a practical reference. Team training connects the written method with the work at the bench.
FROM THE PORTFOLIO
The detail makes the difference.
A cross-section, a finishing gesture, a deliberate portion: these are the details behind a dessert that feels complete. The portfolio is a starting point for your own menu, not a fixed catalogue.
A clear identity
Colour and texture, considered together.
The final gesture
Finishing is part of the recipe.
A method to share
Technique becomes part of the team’s routine.
HOW WE WORK TOGETHER
A clear path from idea to service.
The programme is organised across two visits over two days. We agree the menu direction and the extent of development and training in advance.
- 01
Share your starting point
Tell me about your venue, existing menu and what you would like to introduce or improve.
- 02
Agree the direction
Set the dessert brief around your kitchen, ingredients and the scope of the collaboration.
- 03
Develop & document
Bring the agreed desserts into focus and prepare recipe and preparation sheets.
- 04
Work with your team
Train the kitchen team in the preparation and presentation of the agreed dishes.
GOOD TO KNOW
Before we begin.
Is this only for a new opening?
No. The programme is also suitable for an existing café or restaurant that wants to introduce new desserts or develop its current offering.
What will my team receive?
The agreed dessert development, recipe and preparation sheets, and kitchen training. The number of desserts and the detailed scope are confirmed together before the programme begins.
Can we discuss dietary requirements?
Yes. Share dietary requirements and allergies at the start. Recipe adaptation, including vegan desserts, is part of my experience; feasibility depends on the dessert and the kitchen.
Can you work outside Shanghai?
Lina.Pastry is based in Shanghai and available for projects across China. Include your city and preferred timing in the enquiry so we can discuss arrangements.
LET’S MAKE SOMETHING TOGETHER
What would you like to add to your menu?
Start with your venue, city, current menu and the kind of dessert you have in mind.
Discuss your menu